Novel Oaxaca cheese-based food products prepared by molecular cooking techniques: An insight into attributes, emotions, memories, and liking
Emmanuel de Jesús Ramírez‐Rivera, Miguel Eduardo Galván-Herrera, Cristian González-López, Monserrat Tello-Torres, Carlos Norberto Sánchez-González, Cristal Arany Guerrero‐Ortíz, Gregorio Hernández‐Salinas, Adán Cabal‐Prieto, José Andrés Herrera‐Corredor
Topics & Concepts
FlavorFood scienceTasteDominance (genetics)Product (mathematics)Sensory systemPreferenceFood productsPsychologyChemistryMathematicsCognitive psychologyStatisticsBiochemistryGeometryGeneSensory Analysis and Statistical MethodsBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality